This Apple Crisp is nutty, just sweet enough, and full of fiber, healthy fats, and brain-protective polyphenols. It’s technically dessert, but quite honestly I’ve been eating it for breakfast over Greek yogurt.

When I was in Greece, I learned most of their desserts are made with olive oil instead of butter. You get that same satisfying richness and crunch, but with olive oil’s healthy fats and polyphenols baked right in.

Eat food you love and food that loves you back!

Apple Filling

• 5-7 apples, chopped with peel on (I use Honeycrisp)
• 2 TBSP maple syrup
• 1 TBSP lemon juice
• 1 TBSP arrowroot starch (or cornstarch)
• 3 TBSP water
• 1/2 tsp cinnamon
• Pinch salt

Topping

• 1 cup gluten-free rolled oats
• 1 cup almond flour
• 3/4 cup coarsely chopped walnuts
• 1/4 cup ground flaxseed
• 1/4 cup coconut sugar
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup extra-virgin olive oil
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Lightly oil a 9-inch pie pan.
2. Combine all apple filling ingredients in a large bowl. Stir until apples are completely and evenly coated.
3. Pour apple filling into the prepared baking pan and spread into an even layer.
4. Combine all topping ingredients in a medium bowl and mix well.
5. Spoon the topping mixture on top of the apples. Make sure the mixture is evenly dispersed.
6. Bake ~30-35 minutes or until the top is golden brown.

For more fall recipes and holiday classics with a healthier twist, join my upcoming holiday nutrition workshop. Click here to learn more.